Venison Chops with Pears, Chestnuts, and Port Wine-Vinegar Sauce

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Winter Ragout:

1 tablespoon unsalted butter

2 Bartlett pears, peeled and quartered

8 pearl onions, glazed with sugar

12 Grillotine cherries

4 fresh chestnuts, roasted and peeled

1 tablespoon chives, finely chopped

1 tablespoon butter

1/4 cup black trumpet mushrooms

1/4 cup Pied de Mouton mushrooms

Salt and pepper

Venison Chops:

2 tablespoons olive oil

Salt and cracked black pepper, to taste

4 venison chops (8 ounces)

Pan Sauce:

2 tablespoons sherry vinegar

3 tablespoons port wine

2 tablespoons cherry juice

1 cup demi-glace